کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099384 | 1082690 | 2008 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Understanding and modelling bacterial transfer to foods: a review
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Understanding and modelling bacterial transfer to foods: a review Understanding and modelling bacterial transfer to foods: a review](/preview/png/2099384.png)
چکیده انگلیسی
Bacterial transfer events are considered to be an important cause of transmission of food-borne diseases. In this review the most common ways of bacterial transfer to food are studied, concluding that high levels of moisture, contact time and pressure could result in higher transfer between surfaces. From a risk management approach, this means that the identification and elimination of certain tasks or activities involving higher levels of these factors could be helpful to prevent bacterial transfer. Besides, mathematical bacterial transfer models from literature are analysed, highlighting the use of transfer rates distributions to model bacterial transfer in a probabilistic Quantitative Microbiological Risk Assessment (QMRA) framework.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 3, March 2008, Pages 131–144
Journal: Trends in Food Science & Technology - Volume 19, Issue 3, March 2008, Pages 131–144
نویسندگان
F. Pérez-Rodríguez, A. Valero, E. Carrasco, R.Ma. García, G. Zurera,